|Shchi green from a young nettle|
Cook 5 plates of broth from pruning roots, a bunch of greenery and 2-3 dried fungi, strain.
Remove the young nettles, wash them, put them into salty boiling water, spoon the salt for every 3 cups of water, boil it (but not under the lid), rinse it with a cold cloth, squeeze it dry, reassemble, chop it up.
Fry in a vegetable oil finely chopped onion, sprinkle nettle, fry it, stirring with a spatula, so as not to burn, add the boiled sorrel, cover, let stand, put a spoonful of flour, in fried butter. For half an hour before the holiday, dilute a strained broth from the roots, boil, pour into the soup bowl on the turned to it chopped, separately cooked roots, green parsley and dill.
800 g nettle, 1-2 onions, 400 g carrots and celery, a bunch of greens, 2-3 mushrooms, 100 grams of sorrel, 2 tbsp. tablespoons vegetable oil.